Carrot cake muffins are the best carrot cake, in muffin form. They are so easy to make with minimal prep time. Drizzled in a delicious cream cheese glaze for the perfect muffin to frosting ratio!

Carrot cake muffins cooling on a cooling rack, plates and bowl in the background.
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I love Carrot Cake everythingCarrot Cake Bread and Carrot Cake Cookies and of course, Carrot Cake Muffins!

Make a batch of these perfectly portioned muffins in just a 15 minutes hands on time, with pantry staple ingredients, and carrots, of course!

PS If you love a sweet breakfast treat as much as we do, don’t miss my incredible biscuit donuts! They’re a childhood favorite!

Carrot cake muffins cooling on a cooling rack, plates and bowl in the background.

Carrot Cake Muffin Ingredients and Substitutions

(An overview, see printable recipe card below)

  • Sugar – White granulated sugar.
  • All Purpose Flour – All purpose, no need to sift. I like to keep things simple around here.
  • Baking Powder – The leavening agent for these foolproof muffins.
  • Salt – Brings out all the other flavors in baked goods.
  • Cinnamon – Cinnamon adds a warm flavor.
  • Egg – Binds ingredients together.
  • Milk – Use whatever you have on hand – anything from skim to half and half.
  • Oil – The key ingredient that makes these muffins incredibly moist. Vegetable is preferred, but canola oil can also be used.
  • Vanilla – A hint of vanilla adds a lot of great flavor. It’s also really easy to make your own homemade vanilla extract.
  • Carrots – Add more or less fresh grated carrot and grate it into smaller or larger pieces depending on your preference of texture. I prefer finely grated carrots, but for a quick shortcut, purchase shredded carrots.
Ingredients for baking in white ramekins.


Frosting

  • Cream Cheese – The cream cheese glaze is so rich and flavorful and balances these muffins wonderfully.
  • Butter – Butter adds flavor and gives the frosting it’s melt-in-your-mouth texture! Use salted or unsalted butter, your preference.
  • Powdered Sugar Powdered sugar has a super fine consistency. It blends really well to create a luxuriously smooth frosting. If you don’t have any, make your own by blending granulated sugar in a food processor until super fine and fluffy. It is also known as confectioner’s sugar.
A gold muffin pan filled with carrot cake muffin batter.

An Overview How To Make Carrot Cake Muffins

(See full printable instructions in the recipe card below)

  1. Prep – Preheat oven and grease or line a muffin tin. Set aside.
    An ivory and gold french range.
  2. Make Batter – Combine sugar, flour, baking powder, salt and cinnamon.  Set aside. In a mixing bowl/stand mixer, beat egg, milk and oil. Gradually add dry mixture to wet until just moist. Add grated carrots.
    A gold muffin pan filled with carrot cake muffin batter.
  3. Bake – Pour batter into prepared muffin tins allowing room to compensate for rise. Bake until golden and set.
    A wire rack filled with carrot muffins, frosting bowl to the side.
  4. Make Icing and Top
    Combine topping ingredients and warm 15 seconds in a microwave until smooth and pourable, if needed. Pour over muffins and serve.
A wire rack filled with carrot muffins, frosting bowl to the side.

Tips

    • Don’t Over-Mix the Batter – Mix it until the ingredients are just incorporated or the muffins can become too chewy.
    • Line or Grease Your Muffin Tin – I prefer to grease mine with a little cooking spray for ease.
    • Soften Butter and Cream Cheese – This creates a really smooth batter and frosting. Check out my tips for quick ways to soften cream cheese and butter.
    • Allow Muffins to Cool Before Adding Glaze – If they are warm the glaze can slide off.

Carrot cake muffins cooling on a cooling rack, plates and bowl in the background.

Variations

  • Add chopped walnuts
  • Add raisins

carrot cake muffins with a stack of plates and pitcher of frosting in the background.

To Store

  • Room Temperature – Bring to room temperature. Store without glaze in an airtight container or plastic bag up to 3 days.
  • Refrigerate – Allow to cool. Cover or store in an airtight container and refrigerate up to 5 days if glazed or 1 week without glaze.
  • Freeze – Allow to cool. Freeze without glaze and individually wrap or place in a freezer bag. I like to add a second layer of “protection” to eliminate risk of freezer odor seeping in. Freeze up to 3 months. Bring muffins to room temperature or warm in the microwave to thaw. They make a great snack or last minute breakfast.
A stack of plates with carrot cake muffins, small glass pitcher of cream cheese glaze in the background.
Carrot cake muffins cooling on a cooling rack, plates and bowl in the background.

More Muffins

A wire rack topped with carrot cake muffins, stack of plates in background.
5 from 9 votes

Carrot Cake Muffins

Carrot cake muffins are the best carrot cake, in muffin form. They are so easy to make with minimal prep time. Covered in a delicious cream cheese glaze for the perfect muffin to frosting ratio!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 muffins
Pin Rate Print

Ingredients  

Cake:

Topping:

Instructions 

  • Preheat oven to 350°F.  Grease a muffin pan and set aside.
  • In a large mixing bowl, combine sugar, flour, baking powder, salt and cinnamon.  Set aside.
  • In a medium mixing bowl/mixer, beat egg, milk and oil until just combined.
  • Gradually add dry mixture to wet until just moist. Fold in grated carrots.
  • Fill muffin tins ¾ full and bake 20 minutes or until golden brown and set.
  • Combine cream cheese, butter and powdered sugar until smooth. Warm 15 seconds in a microwave until smooth and pourable. Drizzle over muffins.

Tips

Don’t Over-Mix the Batter – Mix it until the ingredients are just incorporated or the muffins can become too chewy.
Line or Grease Your Muffin Tin – I prefer to grease mine with a little cooking spray for ease.
Soften Butter and Cream Cheese – This creates a really smooth batter and frosting. Check out my tips for quick ways to soften cream cheese and butter.
Cool Muffins Before Glazing – If they are warm the glaze can slide off.

Variations

While I kept this recipe simple, you can certainly add your own spin! Add
  • walnuts
  • raisins

To Store

  • Room Temperature – Allow to cool. Store without glaze in an airtight container or plastic bag up to 3 days.
  • Refrigerate – Allow to cool. Cover refrigerated  up to 5 days with glaze up to one week without. Glaze them right before serving. 
  • Freeze – Allow to cool. Freeze without glaze and individually wrap or place in a freezer bag. I like to add a second layer of “protection” to eliminate risk of freezer odor seeping in. Freeze up to 3 months. Bring muffins to room temperature or warm in the microwave to thaw. They make a great snack or last minute breakfast.

Video

Calories: 216kcal | Carbohydrates: 37g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 96mg | Potassium: 133mg | Sugar: 23g | Vitamin A: 45IU | Calcium: 63mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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8 Comments

  1. This was an amazing recipe but it would be great to have more detailed instructions and measurements for the recipe.

  2. 5 stars
    When I was looking for a recipe I thought the number of calories was the number of reviews, so I made them based on the overwhelming amount of people that gave this recipe 5 stars. I didn’t realize until after I made them that only 3 people had reviewed this recipe. Total airhead moment, but so glad it happened. These are soooo good and my whole family devoured them, so I went to the store for more carrots and am making them again. Thanks for awesome muffins!

    1. So happy to hear that and I truly appreciate you taking a moment to rate the recipe. Ratings are always so helpful to others. I hope you try more of my easy recipes!

  3. 5 stars
    Love that cream cheese glaze… I could literally put it on anything! And I love that it’s carrot cake in a cupcake form. Easier to eat!

  4. 5 stars
    It was a huge hit with the kids! Easy process and such a simple recipe! The muffins are so fluffy and flavorful.